Saturday, January 27

Cauliflower Gets New Clothes

The second featured vegetable of the cruciferous make-over (see Brussels sprouts on Botox) is the cauliflower. And there will be no boiling involved.

One day back in the '80's, my mother, desperate for a way to get us to eat cauliflower, decided to egg and breadcrumb it, then fry it. Brilliant. Now it was kid-friendly finger food that was good for you too. (Okay, maybe not the oil; but at least she didn’t use a deep fryer.)

To get the breaded cauliflower satisfyingly crunchy, I bake it in a high oven—no frying necessary. And I've smartened it up with a flavorful olive and fresh herb tapenade that takes minutes to make.

In one small bowl, place eggs whites. In another small bowl, place breadcrumbs seasoned with a little salt and pepper.

Meanwhile, break the cauliflower into small florets. Dip each floret in the egg, letting any excess fall back into the bowl. Then dip in the breadcrumbs, turning the floret until it is completely coated. Place the breaded cauliflower on a baking sheet lined with tinfoil and lightly coated with cooking spray (for easy clean-up).

Bake at 400 degrees for 15 minutes; turn the florets over; bake another 10 minutes; remove from the oven. Either top with the tapenade or serve it on the side. It’s best eaten right away while it’s hot and crunchy.

32 comments:

My aunt is an amaizing chef and has a recipe for mashed cauliflower that she ate at a restaurant in place of potatoes. She says it's as good as the potatoes. I've been meaning to try it and see if I can sneak it by the kids/husband but haven't got around to it. Have you tried anything like this? I LOVE cauliflower and can actually grow it here so having a new recipe for it would be great.

I am so excited learning about your new website. I just love to be able to cook receipes that are both as healthy as yours and presented in such a creative way as you do.I watch the food channel every chance I get (honest I do). The first thing I'll do from now on when I come home from work everyday will be to go on your website and see what is new. Your first article on your background was great. Keep up the good work. Looking forward to your next receipe and story.

You are making me very, very hungry for cold weather vegetables! We have been having an unseasonably cool few days after seemingly endless weeks of boiling hot, bush-fire fuelled weather. Right now I want to make this cauliflower - great idea to bake rather than fry.

ciao Susan, this is a great and simple way to eat Cauliflower, grazie! by the way, about your question of "polenta", ..probably this week I'll cook polenta, so I cold show you my recipe and my prefered way to eat polenta; and yes, sure, the different regions of Italy have specific ways of making same dishes and polenta is one of these, like "tiramisu", or "saghetti alla carbonara" (with onion or without? I like both way!, but for more people the classic way is without onion) or "frico" (typical Friuli' dish, with fried cheese or melted cheese - with potatoes, onions, pears..I'll show you my recipe with polenta) So, we have a lot of classic dishes that we can write about, and I like to explain you what I can, but I'm sorry, my english isn't perfect :) I need to learn more! keep in touch, ciao! Isabella

That looks so good! I have been tabbing lots of cauliflower recipes lately but have not attempted any. I am cauliflower challenged. I have a fear of breaking them into florets. I'm sure it is not hard but i have never down it and it doesn't quite make sense to me. So far, instead of tying, I make something else. But hopefully soon . . .

Oh yum YUM! I adore cauliflower anyway - raw and crunchy, smothered in cheese sayce, pureed in a risotto... you name it. Lately I've taken to roasting it with garlic in olive oil - the roasting really does something special to the flavour. I must try your recipe though!

East Coast Mom-Wow, I'm flattered. You just put a smile on my face. A really big smile. Thank you. I'm so glad you like it!

Lucy-I could hook you up with a great California farmer to get you some!

Veronica-You just can't go wrong with toasted breadcrumbs.

Ciao Isabilla!Grazie! I can't wait to see your polenta recipe and any others you'd like to share. It will definitely lend an authenticity to the dishes. And please don't apologize. My English isn't perfect either! Plus, you speak two languages, not just one. How I wish my grandparents taught me to speak Italian, but they thought it would be better for their kids and grandkids to speak English only. What a shame. Look forward to your next visit. Ciao!

Kate-Thanks! Hope to see you soon!

Rachel-Aww, give it a try! Cauliflower's pretty resilient, so you can't be too rough with it. You might also try cutting the bottom leaves off and using a small knife to break the head into smaller clusters.

Jeanne-I agree--roasting vegetables really draws out their natural sweetness. Hope you like the recipe, and thanks!

This sounds utterly delicious, Susan! I've bookmarked the recipe and will be making it in a fortnight when we're back from the skiing holiday (can't make it this week, as we need to clear out the fridge:)